Filled Mushrooms
They are an ideal light starter or a small meal served with some crusty bread – large mushroom heads filled with freshly chopped onions, garlic, and scooped-out flesh and the stems from the inside. The filling is cooked in some cream, a good dash of Noilly Prat and spiced with red chilli.
Ingredients | Serving 4
12 | Large button mushrooms, about 8 cm ø |
2 cloves
|
Garlic
|
1
|
Onion
|
1 |
Red chilli
|
250 ml | Sauce cream |
50 ml | Noilly Prat |
1 bunch | fresh flat-leaf parsley |
5 Tbsp | Oil for frying and coating the oven dish |
Salt and pepper for seasoning |
Preparation
- With a soft brush clean the mushrooms from any dirt. Don't wash them, as it will make them soggy.
- Cutaway the stems and scoop-out the mushroom heads, making space for the filling. Be careful not to damage or cut through the heads.
- Finely dice the stems and the scooped-out flesh and set aside for the filling.
Also finely chop the onions, garlic, chilli and two tablespoons of parsley. - Drizzled a little oil in a large oven prove flat dish, and place the mushrooms, heads facing down. Season a little salt over all the mushrooms.
- In a saucepan cook the onions, garlic, chilli until softened. Then add the diced mushrooms for the filling and stir all nicely together.
- Pour in the Noilly Prat and the cream and cook until the liquid has reduced to a thick creamy texture.
- Add the chopped parsley and season with salt and pepper to taste.
- Spoon the filling into the mushroom heads.
Bake in the preheated oven at 200° C for 15–20 minutes
Serve | place 3 mushrooms on each plate and spoon the liquid from the baking dish over the heads – sprinkle with plucked parsley leaves.